@article{PAR00023380,
  title = {{P}artial disintegration of vegetable cell wall during cooking improves vitamin {K}1 (phylloquinone) bioaccessibility in in vitro digestion},
  author = {{S}riwichai, {W}. and {C}ollin, {M}yriam and {A}vallone, {S}.},
  editor = {},
  language = {{ENG}},
  abstract = {{V}egetables rich in vitamin {K} consumption could prevent bleeding and maintain bone status. {T}he aims of the present work were to investigate i) the effect of household cooking (i.e., boiling for 5 min at 100 degrees {C} in distilled water and stir-frying for 3 min at 180 degrees {C} in hot canola oil) on phylloquinone bioaccessibility of five rich phylloquinone leafy vegetables, namely {W}ater spinach (ipomoea aquatic {F}orssk), {A}maranth ({A}maranthus blitum subsp. oteraceus {L}.), {C}hinese broccoli ({B}rassica albogiabra), {P}ak choi ({B}rassica rapa {L}.) and {D}rumstick ({M}oringa oleifera {L}am.), and ii) the structural changes of these leaves before and after in vitro gastro-intestinal digestion. {A}ll the experiments were realized in triplicate for each vegetable. {T}he amounts of phylloquinone in leafy vegetables were noticeable in almost all species and ranged from 94 to 182 mu g/100 g {DM}. {T}heir cell wall polysaccharide contents greatly varied from 4.3 to 8.4 g for 100 g. {T}he content in bioaccessible phylloquinone was low in raw leaves (<25 mu g/100 g {DM}) as well as its bioaccessibility (<15%). {L}eaf pectin content impaired phylloquinone bioaccessibility using principal component analysis. {B}oiling and stir-frying significantly improved the bioaccessibility of phylloquinone in leaves by a factor of three to twelve and two to seven respectively (p<0.05). {T}hese variations were associated with changes in leaf structure. {P}alisade and spongy cells appeared ruptured and disorganized after stir-frying. {G}iven the estimated bioaccessibility of phylloquinones, the consumption of 500 g of cooked wet leaves per day would cover phylloquinone needs of an individual adult average body weight.},
  keywords = {vitamin {K} deficiency ; microscopy ; micellization ; cellulose ; hemicellulose ; pectin},
  booktitle = {},
  journal = {{I}nternational {J}ournal for {V}itamin and {N}utrition {R}esearch},
  volume = {91},
  numero = {5-6},
  pages = {439--450},
  ISSN = {0300-9831},
  year = {2021},
  DOI = {10.1024/0300-9831/a000717},
  URL = {https://www.documentation.ird.fr/hor/{PAR}00023380},
}